Cholesterol Oxides in Foods of Animal Origin
- 1 November 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (6) , 1159-1174
- https://doi.org/10.1111/j.1365-2621.1995.tb04548.x
Abstract
No abstract availableKeywords
This publication has 95 references indexed in Scilit:
- Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementationMeat Science, 1993
- Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in porkMeat Science, 1992
- Effect of dietary Vitamin E on the stability of raw and cooked porkMeat Science, 1990
- Effect of dietary vitamin E levels on oxidative stability of trout filletsAquaculture, 1990
- Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stabilityBritish Poultry Science, 1989
- Metabolism of the cholestanol precursor cholesta-4,6-dien-3-one in different tissuesBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1987
- The Pathogenesis of Atherosclerosis — An UpdateNew England Journal of Medicine, 1986
- Cholesterol oxides in processed meatsMeat Science, 1986
- Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systemsMeat Science, 1985
- Cholesterol and Companions. VII. Steroid DibromidesJournal of the American Chemical Society, 1953